When it comes to Nagoya food, it has to be "Yabaton Misokatsu"

The secret recipe has never been revealed. True artisans expend time and effort to make the miso sauce, which is based on soybean miso and naturally fermented in a cask for 18 months. The flavor has not changed since the restaurant's foundation. The carefully selected soft pork mainly comes from southern Kyushu. Two kinds of breadcrumbs are blended to give the coating a texture which is at once both soft and crisp. A Nagoya specialty with a flavor to savor, served for since 1947. You don't want to miss "Yabaton Misokatsu"!